/tagged/dessert/page/2
f0o0od:

Whole wheat pumpkin cookie bars


Pumpkin Cookie Bars



PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES


YIELD: 18-20 BARS



INGREDIENTS
3 1/4 cups + 1/8 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons water
1 cup (2 sticks) unsalted butter, softened
1/2 cup pure pumpkin puree
1/4 cup granulated sugar (increase to 1/2 cup for a sweeter cookie bar)
3/4 cup packed brown sugar (increase to 1 cup for a sweeter cookie bar)
1 tablespoon vanilla extract
3 eggs
2 1/2 cups semi-sweet chocolate chips (less or more depending on your taste)
INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan or line with parchment paper.
Combine the whole wheat pastry flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add in the pumpkin, beat well. Add the eggs one at a time, beating well after each egg. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in 2 cups of chocolate chips and then ad more to your liking.
Spread the dough out into the prepared pan. Bake for 18 to 25 minutes, just until set in the center. Don’t over-bake because bars will firm up as they cool, if anything undercook. If the cookies get too cooked they will become cakey. Allow to cool completely before cutting into bars.

f0o0od:

Whole wheat pumpkin cookie bars

Pumpkin Cookie Bars

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

YIELD: 18-20 BARS

INGREDIENTS

3 1/4 cups + 1/8 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons water
1 cup (2 sticks) unsalted butter, softened
1/2 cup pure pumpkin puree
1/4 cup granulated sugar (increase to 1/2 cup for a sweeter cookie bar)
3/4 cup packed brown sugar (increase to 1 cup for a sweeter cookie bar)
1 tablespoon vanilla extract
3 eggs
2 1/2 cups semi-sweet chocolate chips (less or more depending on your taste)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan or line with parchment paper.
  2. Combine the whole wheat pastry flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add in the pumpkin, beat well. Add the eggs one at a time, beating well after each egg. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in 2 cups of chocolate chips and then ad more to your liking.
  3. Spread the dough out into the prepared pan. Bake for 18 to 25 minutes, just until set in the center. Don’t over-bake because bars will firm up as they cool, if anything undercook. If the cookies get too cooked they will become cakey. Allow to cool completely before cutting into bars.
f0o0od:

Dark chocolate chunk popovers with spiked whipped cream


YIELD: MAKES 6 LARGE POPOVERS


ingredients:

4 tablespoons brown butter2 large eggs1 cup milk, slightly warm in temperature1 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon salt4 ounces dark chocolate, chopped and tossed in a bit of flour
spiked whipped cream1 1/4 cups cold heavy cream1 tablespoon bourbon1 tablespoon powdered sugar1 teaspoon vanilla extract



directions:

Preheat the oven to 400 degrees F. Brush a popover pan (or a muffin pan) with 2 tablespoons of the brown butter.
Add the eggs to a blender and puree until combined. Add in the warmed milk, the vanilla, remaining butter, flour and salt, blending until the batter is combined.
Place the pan in the oven and heat it for 5 minutes. Remove it from the oven and pour the popover batter in the pan, filling the tins 3/4 of the way full. Add half of the chopped chocolate to the tins. Bake for 25 to 30 minutes and do NOT open the oven!Once the popovers are finished, remove them from the oven and sprinkle with the remaining chocolate. Let cool slightly before serving with whipped cream.
spiked whipped creamAdd the heavy cream and bourbon to the bowl of your electric mixer. Beat on low speed, gradually increasing to high speed, until peaks form and the whipped cream is thick. Beat in the sugar and vanilla extract, then serve.

f0o0od:

Dark chocolate chunk popovers with spiked whipped cream

YIELD: MAKES 6 LARGE POPOVERS

ingredients:

4 tablespoons brown butter
2 large eggs
1 cup milk, slightly warm in temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
4 ounces dark chocolate, chopped and tossed in a bit of flour

spiked whipped cream
1 1/4 cups cold heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1 teaspoon vanilla extract

directions:

Preheat the oven to 400 degrees F. Brush a popover pan (or a muffin pan) with 2 tablespoons of the brown butter.

Add the eggs to a blender and puree until combined. Add in the warmed milk, the vanilla, remaining butter, flour and salt, blending until the batter is combined.

Place the pan in the oven and heat it for 5 minutes. Remove it from the oven and pour the popover batter in the pan, filling the tins 3/4 of the way full. Add half of the chopped chocolate to the tins. Bake for 25 to 30 minutes and do NOT open the oven!
Once the popovers are finished, remove them from the oven and sprinkle with the remaining chocolate. Let cool slightly before serving with whipped cream.

spiked whipped cream
Add the heavy cream and bourbon to the bowl of your electric mixer. Beat on low speed, gradually increasing to high speed, until peaks form and the whipped cream is thick. Beat in the sugar and vanilla extract, then serve.

f0o0od:

Dark chocolate greek yogurt fruit dip


Prep time
5 mins



Total time
5


Serves: 4



Ingredients
½ cup Greek Yogurt
2 Tbsp. cocoa powder
3 Tbsp. brown sugar
½ tsp. vanilla
½ tsp. ground cinnamon
a tiny pinch of cayenne pepper (optional)
fresh berries, marshmallows and sweet biscuits (for dipping)




Instructions
Combine all ingredients in a medium-sized bowl. Stir until it is an even dark color and all of the brown sugar granules have dissolved, about 3 minutes. Serve with fresh berries, marshmallows and sweet biscuits for dipping.

Read more at http://www.cookthestory.com/2013/12/05/easy-fruit-dip-dark-chocolate-greek-yogurt-cinnamon-spice/#wFGDPPsrHDd5jmIr.99

f0o0od:

Dark chocolate greek yogurt fruit dip

Prep time
5 mins
Total time
5
Serves: 4

Ingredients
  • ½ cup Greek Yogurt
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. brown sugar
  • ½ tsp. vanilla
  • ½ tsp. ground cinnamon
  • a tiny pinch of cayenne pepper (optional)
  • fresh berries, marshmallows and sweet biscuits (for dipping)
Instructions
  1. Combine all ingredients in a medium-sized bowl. Stir until it is an even dark color and all of the brown sugar granules have dissolved, about 3 minutes. Serve with fresh berries, marshmallows and sweet biscuits for dipping.

Read more at http://www.cookthestory.com/2013/12/05/easy-fruit-dip-dark-chocolate-greek-yogurt-cinnamon-spice/#wFGDPPsrHDd5jmIr.99
vegan-yums:

Fudgy Vegan Ice Cream Cake

Preparation:Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk.  I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate.  Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract (optional). Whisk until smooth and glossy.Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. I actually used a brand of cookie sold at a natural foods store, but same difference.Ice cream layers: Before spreading each ice cream layer, take the pint out of the fridge for approximately 10 minutes to soften at room temperature.  The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream.  It should spread easily in your cake pan.
Assembly:Start by pressing down a layer of cookie crumbles into your cake mold.Spread chocolate ice cream evenly over this layer (my favorite: So Delicious Coconut Milk Dark Chocolate).Cover with more cookie crumbs and place in freezer to harden.Spread vanilla ice cream over the cookie crumbs (Tofutti Vanilla).Return to freezer to harden.Pour ganache over vanilla layer. Return to freezer.Optional: Decorate with vegan whipped cream (Soyatoo! Soy Whip). 

vegan-yums:

Fudgy Vegan Ice Cream Cake

Preparation:
Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk.  I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate.  Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract (optional). Whisk until smooth and glossy.

Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. I actually used a brand of cookie sold at a natural foods store, but same difference.

Ice cream layers: Before spreading each ice cream layer, take the pint out of the fridge for approximately 10 minutes to soften at room temperature.  The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream.  It should spread easily in your cake pan.

Assembly:
Start by pressing down a layer of cookie crumbles into your cake mold.
Spread chocolate ice cream evenly over this layer (my favorite: So Delicious Coconut Milk Dark Chocolate).
Cover with more cookie crumbs and place in freezer to harden.
Spread vanilla ice cream over the cookie crumbs (Tofutti Vanilla).
Return to freezer to harden.
Pour ganache over vanilla layer. Return to freezer.
Optional: Decorate with vegan whipped cream (Soyatoo! Soy Whip). 

(Source: vegan-yums, via fuckyeahyummyyfoods)

foodfuckery:

BANANA CAKE WITH WHIPPED SEA SALT CARAMEL

Recipe

Ingredients

Banana Cake:
    • 3/4 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 tsp pure vanilla extract
    • 4 very ripe bananas, mashed
    • 3 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 1 cup buttermilk
    • 1/4 cup sour cream
Whipped Sea Salt Caramel:
  • 1 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream, heated
  • 2 tsp fine sea salt
  • 3 1/2 sticks unsalted butter, softened, cut into tablespoons
 
Make Easy Holiday Fudge Bites
 

Instructions

Banana Cake:
    1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and mix until creamy. Add eggs one at a time and mix until incorporated.
    3. Add vanilla and mashed bananas. Mix until combined.
    4. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
    5. In another bowl, mix together buttermilk and sour cream. It will be chunky, that’s okay.
    6. Add 1/3 of dry mixture to mixing bowl, followed by half of buttermilk. Repeat and end with remaining 1/3 of dry mixture. Mix until flour is incorporated into batter.
    7. Divide batter between the two prepared cake pans. Smooth out and level batter using mini off spatula or spoon.
    8. Bake for 30-40 minutes, rotating pan halfway thru baking. Insert toothpick in center of cake to check for doneness. Toothpick should come out clean. Otherwise, bake for another 5-10 minutes or so.
    9. Let cake cool in pan for 5 minutes. Then loosen edges of cake with an offset spatula. Remove cake from pan and let cool to room temperature on wire rack.
Whipped Sea Salt Caramel:
    1. Using a heavy bottomed sauce pot, heat sugar and water on high heat. Let sugar melt. Do not stir or agitate mixture to prevent unwanted crystallization.
    2. Lower heat and allow syrup to color. Remove from heat once sugar syrup is aromatic and amber in color.
    3. Warm up heavy cream in the microwave for 1 minute. Add about 1/3 of warm cream to sugar syrup and whisk. BE VERY CAREFUL. The mixture will bubble and steam vigorously. Add remaining warm cream and continue to whisk until mixture has slightly cooled.
    4. Add butter and salt. Whisk until mixture is homogenized. Let cool to room temperature.
    5. Transfer cooled caramel to the bowl of stand mixer fitted with a paddle or whisk attachment. Whip caramel on medium speed for 5-10 minutes until caramel has thickened to the consistency of buttercream and is much lighter in color.
Cake Assembly:
  1. Once cake has cooled to room temperature, slice each cake into two even layers.
  2. Place one cake round on cake board. Spread about 1/2 cup of whipped caramel frosting on cake using an offset spatula. Repeat with remaining cake layers.
  3. Chill cake in the refrigerator until ready to serve.

Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Chocolate Mini Bundts with Candy Coated Chocolates

Recipe

hocolate Mini Bundts with Candy Coated Chocolates
 
This recipe will make 6-7 mini bundt cakes.Prep time
20 mins
Cook time
20 mins

Total time
40 mins
 

Author: Hip Foodie Mom
Recipe type: Dessert
Serves: 6
Ingredients
For the Cake:
  • 1 cup brewed coffee
  • ½ cup/1 stick unsalted butter
  • ½ cup natural cocoa powder + additional for dusting the bundt pan if desired
  • 1 cup white granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • non-stick cooking spray for the bundt pan
For the chocolate frosting + candy filling:
  • 2⅓ cups confectioners’ sugar, sifted
  • 6½ tablespoons unsalted butter, at room temperature
  • ⅓ cup unsweetened cocoa powder, sifted
  • 2 tablespoons whole milk
  • M&M’s
  • chocolate sprinkles

Instructions
For the Mini Bundt Cakes:
  1. Preheat your oven to 375 degrees. Brew the coffee. While the coffee is brewing, spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
  2. In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
  3. In another bowl, combine the flour, baking soda, and salt. Whisk in the egg and vanilla into the wet chocolate mixture. Slowly add the flour mixture and continue to whisk by hand until well combined.
  4. Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  5. Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.
For the Frosting:
  1. Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  2. Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes.
To assemble and frost:
  1. Fill the mini bundt cakes with the M&Ms and frost, using any size tip you prefer. Sprinkle on some chocolate sprinkles if desired and enjoy!

Pumpkin Nutella Brownies







Ingredients
1 box Betty Crocker Brownie Mix
1/4 c. water
2/3 c. vegetable oil
2 eggs
1 c. Nutella
FILLING
3 oz. cream cheese, softened
1/2 c. pumpkin puree
1 egg
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pecan pieces
Preheat oven to 350 Degrees
Instructions
Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.

Ingredients

  • 1 box Betty Crocker Brownie Mix
  • 1/4 c. water
  • 2/3 c. vegetable oil
  • 2 eggs
  • 1 c. Nutella
  • FILLING
  • 3 oz. cream cheese, softened
  • 1/2 c. pumpkin puree
  • 1 egg
  • 3 tbsp. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. pecan pieces

Preheat oven to 350 Degrees

Instructions

  1. Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
  2. In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.
chibigordonramsay:

foodaddictofficial:

Chocolate LasagnaINGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

chibigordonramsay:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

(via vicvicious)

foodfuckery:

BANAN TRØFLER
Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate

Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib


Mash bananas in a bowl and add cocoa powder


Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder


Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass


Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)


Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry


Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

foodfuckery:

BANAN TRØFLER

Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate
Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib

  1. Mash bananas in a bowl and add cocoa powder
  2. Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder
  3. Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass
  4. Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)
  5. Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry
  6. Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

(via fuckyeahyummyyfoods)

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.


[little debbie] homemade cosmic browniesprintable recipe – from averie cooks
yield 9×13 pan – about 20 squares
1 1/2 sticks unsalted butter, melted2 large eggs1 cup sugar2/3 cup light brown sugar2 tablespoons water2 teaspoons vanilla extract3/4 cup cocoa powder1 teaspoon instant espresso granules3/4 cup all-purpose flour
for ganache1 1/2 cups semi-sweet chocolate chips1/2 cup heavy cream cream1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.

in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.

pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.

to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.

spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.

[little debbie] homemade cosmic brownies
printable recipe – from averie cooks

yield 9×13 pan – about 20 squares

1 1/2 sticks unsalted butter, melted
2 large eggs
1 cup sugar
2/3 cup light brown sugar
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 teaspoon instant espresso granules
3/4 cup all-purpose flour

for ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream cream
1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.
in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.
pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.
to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.
spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!
f0o0od:

Chocolate cake for one

26 grams (3 tbsp) all-purpose flour
10 grams (4 tsp) cocoa powder (I used Cacao Barry)
30 grams (2 tbsp) light brown sugar
1/4 tsp baking powder
1 pinch salt
46 grams (3 tbsp) milk
14 grams (1 tbsp) canola oil
A few drops vanilla extract
10 chocolate chips


In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
Top with chocolate chips.
Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

bakedbrownies:


Ingredients

3 cups washed, quartered strawberries (about 1 1/2 pints)
Zest of one lemon, removed with a vegetable peeler (see note above)
3/4 cup sugar
1/4 teaspoon kosher salt
2 cups Greek (strained) yogurt
Lemon juice to taste, if needed



Procedures

1

Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.



2


Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.



3


Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.



4


Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

Ingredients

  • 3 cups washed, quartered strawberries (about 1 1/2 pints)
  • Zest of one lemon, removed with a vegetable peeler (see note above)
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 cups Greek (strained) yogurt
  • Lemon juice to taste, if needed

Procedures

  1. 1

    Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

  2. 2

    Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

  3. 3

    Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

  4. 4

    Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDYSPRINKLES 
1/4 c. butter1 pkg. regular marshmallows6 c. Rice Krispies cereal1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.
Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDY
SPRINKLES
 

1/4 c. butter
1 pkg. regular marshmallows
6 c. Rice Krispies cereal
1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.

Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

(Source: Flickr / corrie_strandjord)

f0o0od:

Whole wheat pumpkin cookie bars


Pumpkin Cookie Bars



PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES


YIELD: 18-20 BARS



INGREDIENTS
3 1/4 cups + 1/8 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons water
1 cup (2 sticks) unsalted butter, softened
1/2 cup pure pumpkin puree
1/4 cup granulated sugar (increase to 1/2 cup for a sweeter cookie bar)
3/4 cup packed brown sugar (increase to 1 cup for a sweeter cookie bar)
1 tablespoon vanilla extract
3 eggs
2 1/2 cups semi-sweet chocolate chips (less or more depending on your taste)
INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan or line with parchment paper.
Combine the whole wheat pastry flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add in the pumpkin, beat well. Add the eggs one at a time, beating well after each egg. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in 2 cups of chocolate chips and then ad more to your liking.
Spread the dough out into the prepared pan. Bake for 18 to 25 minutes, just until set in the center. Don’t over-bake because bars will firm up as they cool, if anything undercook. If the cookies get too cooked they will become cakey. Allow to cool completely before cutting into bars.

f0o0od:

Whole wheat pumpkin cookie bars

Pumpkin Cookie Bars

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

YIELD: 18-20 BARS

INGREDIENTS

3 1/4 cups + 1/8 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons water
1 cup (2 sticks) unsalted butter, softened
1/2 cup pure pumpkin puree
1/4 cup granulated sugar (increase to 1/2 cup for a sweeter cookie bar)
3/4 cup packed brown sugar (increase to 1 cup for a sweeter cookie bar)
1 tablespoon vanilla extract
3 eggs
2 1/2 cups semi-sweet chocolate chips (less or more depending on your taste)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan or line with parchment paper.
  2. Combine the whole wheat pastry flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add in the pumpkin, beat well. Add the eggs one at a time, beating well after each egg. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in 2 cups of chocolate chips and then ad more to your liking.
  3. Spread the dough out into the prepared pan. Bake for 18 to 25 minutes, just until set in the center. Don’t over-bake because bars will firm up as they cool, if anything undercook. If the cookies get too cooked they will become cakey. Allow to cool completely before cutting into bars.
f0o0od:

Dark chocolate chunk popovers with spiked whipped cream


YIELD: MAKES 6 LARGE POPOVERS


ingredients:

4 tablespoons brown butter2 large eggs1 cup milk, slightly warm in temperature1 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon salt4 ounces dark chocolate, chopped and tossed in a bit of flour
spiked whipped cream1 1/4 cups cold heavy cream1 tablespoon bourbon1 tablespoon powdered sugar1 teaspoon vanilla extract



directions:

Preheat the oven to 400 degrees F. Brush a popover pan (or a muffin pan) with 2 tablespoons of the brown butter.
Add the eggs to a blender and puree until combined. Add in the warmed milk, the vanilla, remaining butter, flour and salt, blending until the batter is combined.
Place the pan in the oven and heat it for 5 minutes. Remove it from the oven and pour the popover batter in the pan, filling the tins 3/4 of the way full. Add half of the chopped chocolate to the tins. Bake for 25 to 30 minutes and do NOT open the oven!Once the popovers are finished, remove them from the oven and sprinkle with the remaining chocolate. Let cool slightly before serving with whipped cream.
spiked whipped creamAdd the heavy cream and bourbon to the bowl of your electric mixer. Beat on low speed, gradually increasing to high speed, until peaks form and the whipped cream is thick. Beat in the sugar and vanilla extract, then serve.

f0o0od:

Dark chocolate chunk popovers with spiked whipped cream

YIELD: MAKES 6 LARGE POPOVERS

ingredients:

4 tablespoons brown butter
2 large eggs
1 cup milk, slightly warm in temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
4 ounces dark chocolate, chopped and tossed in a bit of flour

spiked whipped cream
1 1/4 cups cold heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1 teaspoon vanilla extract

directions:

Preheat the oven to 400 degrees F. Brush a popover pan (or a muffin pan) with 2 tablespoons of the brown butter.

Add the eggs to a blender and puree until combined. Add in the warmed milk, the vanilla, remaining butter, flour and salt, blending until the batter is combined.

Place the pan in the oven and heat it for 5 minutes. Remove it from the oven and pour the popover batter in the pan, filling the tins 3/4 of the way full. Add half of the chopped chocolate to the tins. Bake for 25 to 30 minutes and do NOT open the oven!
Once the popovers are finished, remove them from the oven and sprinkle with the remaining chocolate. Let cool slightly before serving with whipped cream.

spiked whipped cream
Add the heavy cream and bourbon to the bowl of your electric mixer. Beat on low speed, gradually increasing to high speed, until peaks form and the whipped cream is thick. Beat in the sugar and vanilla extract, then serve.

f0o0od:

Dark chocolate greek yogurt fruit dip


Prep time
5 mins



Total time
5


Serves: 4



Ingredients
½ cup Greek Yogurt
2 Tbsp. cocoa powder
3 Tbsp. brown sugar
½ tsp. vanilla
½ tsp. ground cinnamon
a tiny pinch of cayenne pepper (optional)
fresh berries, marshmallows and sweet biscuits (for dipping)




Instructions
Combine all ingredients in a medium-sized bowl. Stir until it is an even dark color and all of the brown sugar granules have dissolved, about 3 minutes. Serve with fresh berries, marshmallows and sweet biscuits for dipping.

Read more at http://www.cookthestory.com/2013/12/05/easy-fruit-dip-dark-chocolate-greek-yogurt-cinnamon-spice/#wFGDPPsrHDd5jmIr.99

f0o0od:

Dark chocolate greek yogurt fruit dip

Prep time
5 mins
Total time
5
Serves: 4

Ingredients
  • ½ cup Greek Yogurt
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. brown sugar
  • ½ tsp. vanilla
  • ½ tsp. ground cinnamon
  • a tiny pinch of cayenne pepper (optional)
  • fresh berries, marshmallows and sweet biscuits (for dipping)
Instructions
  1. Combine all ingredients in a medium-sized bowl. Stir until it is an even dark color and all of the brown sugar granules have dissolved, about 3 minutes. Serve with fresh berries, marshmallows and sweet biscuits for dipping.

Read more at http://www.cookthestory.com/2013/12/05/easy-fruit-dip-dark-chocolate-greek-yogurt-cinnamon-spice/#wFGDPPsrHDd5jmIr.99
vegan-yums:

Fudgy Vegan Ice Cream Cake

Preparation:Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk.  I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate.  Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract (optional). Whisk until smooth and glossy.Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. I actually used a brand of cookie sold at a natural foods store, but same difference.Ice cream layers: Before spreading each ice cream layer, take the pint out of the fridge for approximately 10 minutes to soften at room temperature.  The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream.  It should spread easily in your cake pan.
Assembly:Start by pressing down a layer of cookie crumbles into your cake mold.Spread chocolate ice cream evenly over this layer (my favorite: So Delicious Coconut Milk Dark Chocolate).Cover with more cookie crumbs and place in freezer to harden.Spread vanilla ice cream over the cookie crumbs (Tofutti Vanilla).Return to freezer to harden.Pour ganache over vanilla layer. Return to freezer.Optional: Decorate with vegan whipped cream (Soyatoo! Soy Whip). 

vegan-yums:

Fudgy Vegan Ice Cream Cake

Preparation:
Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk.  I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate.  Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract (optional). Whisk until smooth and glossy.

Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. I actually used a brand of cookie sold at a natural foods store, but same difference.

Ice cream layers: Before spreading each ice cream layer, take the pint out of the fridge for approximately 10 minutes to soften at room temperature.  The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream.  It should spread easily in your cake pan.

Assembly:
Start by pressing down a layer of cookie crumbles into your cake mold.
Spread chocolate ice cream evenly over this layer (my favorite: So Delicious Coconut Milk Dark Chocolate).
Cover with more cookie crumbs and place in freezer to harden.
Spread vanilla ice cream over the cookie crumbs (Tofutti Vanilla).
Return to freezer to harden.
Pour ganache over vanilla layer. Return to freezer.
Optional: Decorate with vegan whipped cream (Soyatoo! Soy Whip). 

(Source: vegan-yums, via fuckyeahyummyyfoods)

foodfuckery:

BANANA CAKE WITH WHIPPED SEA SALT CARAMEL

Recipe

Ingredients

Banana Cake:
    • 3/4 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 tsp pure vanilla extract
    • 4 very ripe bananas, mashed
    • 3 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 1 cup buttermilk
    • 1/4 cup sour cream
Whipped Sea Salt Caramel:
  • 1 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream, heated
  • 2 tsp fine sea salt
  • 3 1/2 sticks unsalted butter, softened, cut into tablespoons
 
Make Easy Holiday Fudge Bites
 

Instructions

Banana Cake:
    1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and mix until creamy. Add eggs one at a time and mix until incorporated.
    3. Add vanilla and mashed bananas. Mix until combined.
    4. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
    5. In another bowl, mix together buttermilk and sour cream. It will be chunky, that’s okay.
    6. Add 1/3 of dry mixture to mixing bowl, followed by half of buttermilk. Repeat and end with remaining 1/3 of dry mixture. Mix until flour is incorporated into batter.
    7. Divide batter between the two prepared cake pans. Smooth out and level batter using mini off spatula or spoon.
    8. Bake for 30-40 minutes, rotating pan halfway thru baking. Insert toothpick in center of cake to check for doneness. Toothpick should come out clean. Otherwise, bake for another 5-10 minutes or so.
    9. Let cake cool in pan for 5 minutes. Then loosen edges of cake with an offset spatula. Remove cake from pan and let cool to room temperature on wire rack.
Whipped Sea Salt Caramel:
    1. Using a heavy bottomed sauce pot, heat sugar and water on high heat. Let sugar melt. Do not stir or agitate mixture to prevent unwanted crystallization.
    2. Lower heat and allow syrup to color. Remove from heat once sugar syrup is aromatic and amber in color.
    3. Warm up heavy cream in the microwave for 1 minute. Add about 1/3 of warm cream to sugar syrup and whisk. BE VERY CAREFUL. The mixture will bubble and steam vigorously. Add remaining warm cream and continue to whisk until mixture has slightly cooled.
    4. Add butter and salt. Whisk until mixture is homogenized. Let cool to room temperature.
    5. Transfer cooled caramel to the bowl of stand mixer fitted with a paddle or whisk attachment. Whip caramel on medium speed for 5-10 minutes until caramel has thickened to the consistency of buttercream and is much lighter in color.
Cake Assembly:
  1. Once cake has cooled to room temperature, slice each cake into two even layers.
  2. Place one cake round on cake board. Spread about 1/2 cup of whipped caramel frosting on cake using an offset spatula. Repeat with remaining cake layers.
  3. Chill cake in the refrigerator until ready to serve.

Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Chocolate Mini Bundts with Candy Coated Chocolates

Recipe

hocolate Mini Bundts with Candy Coated Chocolates
 
This recipe will make 6-7 mini bundt cakes.Prep time
20 mins
Cook time
20 mins

Total time
40 mins
 

Author: Hip Foodie Mom
Recipe type: Dessert
Serves: 6
Ingredients
For the Cake:
  • 1 cup brewed coffee
  • ½ cup/1 stick unsalted butter
  • ½ cup natural cocoa powder + additional for dusting the bundt pan if desired
  • 1 cup white granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • non-stick cooking spray for the bundt pan
For the chocolate frosting + candy filling:
  • 2⅓ cups confectioners’ sugar, sifted
  • 6½ tablespoons unsalted butter, at room temperature
  • ⅓ cup unsweetened cocoa powder, sifted
  • 2 tablespoons whole milk
  • M&M’s
  • chocolate sprinkles

Instructions
For the Mini Bundt Cakes:
  1. Preheat your oven to 375 degrees. Brew the coffee. While the coffee is brewing, spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
  2. In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
  3. In another bowl, combine the flour, baking soda, and salt. Whisk in the egg and vanilla into the wet chocolate mixture. Slowly add the flour mixture and continue to whisk by hand until well combined.
  4. Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  5. Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.
For the Frosting:
  1. Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  2. Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes.
To assemble and frost:
  1. Fill the mini bundt cakes with the M&Ms and frost, using any size tip you prefer. Sprinkle on some chocolate sprinkles if desired and enjoy!

Pumpkin Nutella Brownies







Ingredients
1 box Betty Crocker Brownie Mix
1/4 c. water
2/3 c. vegetable oil
2 eggs
1 c. Nutella
FILLING
3 oz. cream cheese, softened
1/2 c. pumpkin puree
1 egg
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pecan pieces
Preheat oven to 350 Degrees
Instructions
Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.

Ingredients

  • 1 box Betty Crocker Brownie Mix
  • 1/4 c. water
  • 2/3 c. vegetable oil
  • 2 eggs
  • 1 c. Nutella
  • FILLING
  • 3 oz. cream cheese, softened
  • 1/2 c. pumpkin puree
  • 1 egg
  • 3 tbsp. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. pecan pieces

Preheat oven to 350 Degrees

Instructions

  1. Grease or spray a square 9X9 pan and set aside. In a mixing bowl, cream the cream cheese and add the pumpkin puree and beat together until well mixed. Add the egg, sugar, cinnamon, and nutmeg. Set aside.
  2. In another mixing bowl, combine the brownie mix, water, oil, and eggs until smooth. Add the cup of Nutella and mix until the Nutella is evenly mixed. Pour 3/4 of the brownie mixer in the square pan. Pour the pumpkin filling on top of the brownie mix. Then pour the remaining brownie mix on top of pumpkin filing. Use a knife to cut through the brownie mix making a marble texture. Sprinkle the pecan pieces on top of the brownie mix and bake for 40-45 minutes. Allow to cool for 15 minutes and cut into squares.
chibigordonramsay:

foodaddictofficial:

Chocolate LasagnaINGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

chibigordonramsay:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

(via vicvicious)

foodfuckery:

BANAN TRØFLER
Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate

Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib


Mash bananas in a bowl and add cocoa powder


Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder


Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass


Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)


Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry


Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

foodfuckery:

BANAN TRØFLER

Recipe

Banana Truffles
Ingredients (about 12 pieces):
3 small overripe bananas
40g cocoa powder
80 grams of dark chocolate
Coating: 150 grams of dark chocolate
Garnish: freeze-dried raspberries and cocoa nib

  1. Mash bananas in a bowl and add cocoa powder
  2. Melt 80 grams of dark chocolate and mix it in the mass with banana and cocoa powder
  3. Let it all be refrigerated 1/2-1 hour, so it is easier to shape mass
  4. Form small balls and place in the freezer for half an hour (then coating the chocolate harden faster)
  5. Melt the chocolate to coat and put it over the balls when they have been in the freezer - sprinkles possible. with cocoa nib and freeze-dried raspberry
  6. Keep them in the freezer or refrigerator in an airtight container. If you want a hard consistency, they should be stored in the freezer

(via fuckyeahyummyyfoods)

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.


[little debbie] homemade cosmic browniesprintable recipe – from averie cooks
yield 9×13 pan – about 20 squares
1 1/2 sticks unsalted butter, melted2 large eggs1 cup sugar2/3 cup light brown sugar2 tablespoons water2 teaspoons vanilla extract3/4 cup cocoa powder1 teaspoon instant espresso granules3/4 cup all-purpose flour
for ganache1 1/2 cups semi-sweet chocolate chips1/2 cup heavy cream cream1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.

in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.

pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.

to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.

spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!

fuckyeahyummyyfoods:

[little debbie] homemade cosmic brownies.

[little debbie] homemade cosmic brownies
printable recipe – from averie cooks

yield 9×13 pan – about 20 squares

1 1/2 sticks unsalted butter, melted
2 large eggs
1 cup sugar
2/3 cup light brown sugar
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 teaspoon instant espresso granules
3/4 cup all-purpose flour

for ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream cream
1 cup m&ms

preaheat oven to 350. prepare a 9×13 baking pan with enough parchment paper for an inch hanging over each edge of the baking pan. this will make for easy removal from the pan.
in a medium bowl, combine melted butter, eggs, both sugars, coffee, vanilla. whisk in cocoa powder and instant espresso until smooth. stir in flour until just incorporated. don’t overmix.
pour batter into prepared pan. smooth the top with a spatula. Bake for 20 minutes. a toothpick inserted in the center should comes out clean. remove from oven and cool on cooling rack.
to make the ganache, microwave chocolate chips for 1 minute to soften them. set aside.  warm the heavy cream in the microwave in a glass measuring cup for about 1 minute. add cream to the chocolate chips. let it stand for at least 5 minutes. whisk together until smooth.
spread the ganache evenly over brownies. sprinkle with m&ms. refrigerate brownies until ganache is set–about 1 hour. slice and eat it up!
f0o0od:

Chocolate cake for one

26 grams (3 tbsp) all-purpose flour
10 grams (4 tsp) cocoa powder (I used Cacao Barry)
30 grams (2 tbsp) light brown sugar
1/4 tsp baking powder
1 pinch salt
46 grams (3 tbsp) milk
14 grams (1 tbsp) canola oil
A few drops vanilla extract
10 chocolate chips


In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
Top with chocolate chips.
Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

bakedbrownies:


Ingredients

3 cups washed, quartered strawberries (about 1 1/2 pints)
Zest of one lemon, removed with a vegetable peeler (see note above)
3/4 cup sugar
1/4 teaspoon kosher salt
2 cups Greek (strained) yogurt
Lemon juice to taste, if needed



Procedures

1

Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.



2


Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.



3


Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.



4


Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

Ingredients

  • 3 cups washed, quartered strawberries (about 1 1/2 pints)
  • Zest of one lemon, removed with a vegetable peeler (see note above)
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 cups Greek (strained) yogurt
  • Lemon juice to taste, if needed

Procedures

  1. 1

    Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

  2. 2

    Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

  3. 3

    Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

  4. 4

    Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDYSPRINKLES 
1/4 c. butter1 pkg. regular marshmallows6 c. Rice Krispies cereal1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.
Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDY
SPRINKLES
 

1/4 c. butter
1 pkg. regular marshmallows
6 c. Rice Krispies cereal
1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.

Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

(Source: Flickr / corrie_strandjord)

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

Pinterest: http://www.pinterest.com/dweisbord/recipes/

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